This 7 up marinated fried chicken was one of my mom’s favorite dishes to make when I was growing up. She loved to use 7 up in her marinade and would use this same marinade on pork chops. My mom originally used calamansi (calamondin), but this popular Filipino citrus fruit is not easily accessible here in Canada and if it is, it’s so expensive. Filipinos living here, including me, adapted by using lemon instead of calamansi. My mom would also use this marinade to make a delicious stir fried liver with snow peas dish. She would marinate the liver in soy sauce and calamansi before stir frying the liver with snow peas. That is definitely one recipe that I need to make one of these days. In this recipe, the seasoned chicken pieces were marinated overnight in a mixture of lemon juice, soy sauce and 7 up. It was drained, dredged in flour, fried and then finished off in the oven. The chicken came out crispy on the outside but moist and tender on the inside.
- 3 lbs chicken pieces, a mixture of thighs and drumsticks
- Sea salt to taste
- 4 tablespoons lemon juice
- 4 tablespoons light soy sauce
- 1 ½ cups 7-up
- 1 cup all-purpose flour
- Vegetable oil for frying
Sprinkle chicken pieces with salt.
In a plastic resealable bag, combine the lemon juice, soy sauce and 7-up. Add chicken pieces, seal the bag and toss to combine. Marinade in the fridge overnight.
Preheat oven to 350 degrees F. Set a rack over a baking sheet.
Drain chicken from the marinade and pat dry with paper towels.
Spread flour on a shallow dish. Dredge the chicken pieces in the flour, then fry, in batches, in hot oil for about 2 minutes on each side or until coating is a light golden brown.
Transfer the chicken to the rack and bake for about 30 to 40 minutes or until crispy and the juices run clear when the chicken is pierced.